2 chicken breasts, cut up into 1/2 to 3/4 inch pieces
1/2 cup chopped onion
1 tablespoon minced ginger
3 cups chicken broth or water
5 ounces frozen chopped spinach; thawed and squeezed
2 teaspoons sesame oil
1 tablespoon lemon juice
1 dash salt; to taste

Combine all ingredients except lemon juice and salt in a saucepan. Bring to
a boil, reduce heat and simmer for 30 minutes, add water if necessary. Serve with lemon juice and salt to taste.

Contributor: Monday to Friday Cookbook (modified)

Yield: 2 servings

This is my most favorite soup. It's hearty and flovorful. It's also great for a cold! The primary modification from the cookbook is that the original calls for rice or orzo pasta. That's not the least bit necessary.

;-Deb